At the Table

Chocolate-Chip Cheesecake Cupcakes

It’s safe to say that I’m infatuated with cupcakes.  For the last couple of weeks I’ve been searching out fun cupcake recipes, reading cupcake blogs (did you know there was such a thing?), and wishing I had all the necessary ingredients to actually make some of these fantastic little desserts.

These didn’t start out as cheesecake cupcakes – they were just ordinary (low-cholesterol!) chocolate cupcakes.  Halfway through the process though, I decided that a) I didn’t want to wait for them to cool before icing, and then eating them, and b) not having much powdered sugar OR cocoa powder, maybe icing them just wasn’t such a good idea anyway.  This is a hybrid of a couple of recipes from friends/relatives that we had at home.

Makes 24:

3 c. all-purpose flour

2 c. sugar

1/2 c. cocoa powder

2 tsp. baking soda

1 tsp. salt

2 c. water

2/3 c. vegetable or extra light olive oil

2 Tbs. white vinegar

2 tsp. vanilla

Mix all ingredients together and stir until well combined.  Fill lined or greased cupcake pans halfway.  In clean bowl, mix together filling ingredients.


8 oz. softened neufchatel or cream cheese

1/3 c. powdered sugar (granulated sugar will work too)

1/8 t. salt

1 egg, lightly beaten

1 t. vanilla extract

1/2 c. mini chocolate chips

Mix cream cheese, sugar, egg, vanilla and salt together.  Stir in chocolate chips.  Mixture will be a little lumpy.  Drop heaping teaspoonfuls over the chocolate cupcake batter.

Bake at 350 degrees for about 25 minutes. Let cupcakes cool slightly before removing from pan.

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